Black Pepper?

[PeterAtwood]

I see we have a wide range of opinions! :)

[GB]

Originally Posted by miniman

The only time I've raised an eyebrow over using black pepper is when I saw a TV chef putting it on strawbeerries!. I'm not sure about that.
DW had a friend who covered everything savoury she ate with pepper, clouds of the stuff.

You should really try it in strawberries. It is a really interesting and pleasing flavor combination.

[CharlieD]

Originally Posted by jpmcgrew

WOW! Charlie I use it lightly or heavy depending on what I am making. So I guess cracked black pepper is like Kryptonite to you

Pretty much so. All my life I hated spicy foods my mom used to make. Only now I realise it was the black pepper. I actually like spicy food and use a lot of cayene pepper and other hot peppers. But none of that black powder, yuk.

[sattie]

I can't think of a time not to use black pepper except in desserts....and the Lord knows I will try it in that as well!

[middie]

Originally Posted by GB

You should really try it in strawberries. It is a really interesting and pleasing flavor combination.

On apples too... yum

[AllenOK]

I have two pepper mills, one for black pepper, one for white. I usually grind some black pepper into foods that I've cooked shortly before they're done. Stir, taste. I under-season food at home, as my family can't handle highly-seasoned foods. After I plate dinner, I'll grind a little more black pepper for mine.

I will mix white and black pepper, usually with cayenne, for Cajun food.

[JPolito830]

I also have two mills...I think pepper is my favorite spice by far. It goes on EVERYTHING

[Andy M.]

This is a great spice. I have a vivid memory of the first time I used a pepper mill and smelled and tasted freshly ground pepper. WOW, what a difference. I no longer use pre-ground pepper. If I don;t have a pepper mill, I pass on the pepper.

[GB]

I am the same way Andy. The pre-ground stuff to me is just like dust you find around your house. It is not something I would ever want to eat.

[PeterAtwood]

What's your favorite brands and types of pepper? I have used regular black peppercorns for years that are probably store brand. I just picked up a bottle of McCormick multicolored peppercorns that I'm about to try too though. Years ago I remember using preground white pepper but I have not had it in the spice cabinet for a long time.

I recently purchased a very nice medium height wooden mill. I think it's maple or ash maybe. For 20 years I've had a small stainless and aluminum mill but I was never that crazy about it and the control was so-so. Wow, what a difference a quality French mill makes.